In fact, broccoli must be blanched before cooking, in order to maintain the color of the vegetables, as well as to get rid of odor, astringency and oxalic acid, etc., conducive to health. But from a nutritional point of view, blanching can increase the loss of water-soluble nutrients, cabbage in 100 ℃ water for two minutes, vitamin C loss rate of up to 65%; hot more than 10 minutes, vitamin C almost lost. Therefore, blanching should use appropriate methods to minimize the loss of nutrients.

General broccoli using boiling water more water, short time blanching treatment, can reduce the heat loss of nutrients. Because of the presence of oxidative enzymes in the cellular tissue of vegetables, it can accelerate the oxidation of vitamin C, especially in the 60 ℃ ~ 80 ℃ water temperature, the highest activity. In boiling water, oxidase is not stable to heat, quickly lose activity, while boiling water contains almost no oxygen, thus reducing the loss of vitamin C due to thermal oxidation.

So how do you blanch broccoli with less loss of nutrients and moderate softness? The following broccoli blanching correct methods and techniques,

a, first of all, broccoli need to soak in salt water, broccoli corolla tight, not easy to clean, the middle of the vegetable will sometimes hide small insects. Soak in salt water for 5 minutes, so that the treatment of small insects and other things that are not easy to clean, it will be easy to rinse off, and put salt cleaning will also reduce the loss of vitamins, may wish to try.

Two, add enough water in the pot, start boiling water, the amount of water must be enough, so that the broccoli in the shortest possible time to break the birth, to avoid more nutrient loss.

Third, add a small amount of salt and cooking oil to the pot, they can keep the broccoli bright green and attractive color even after blanching. You can add just salt or just oil, or both. 1 tsp of salt is fine, and a few drops of oil is fine

4. Prepare a large pot of cold water (ice water is even better). This pot of cold water should also be enough, because enough cold water can let the blanched broccoli quickly cool down, the faster the cooling speed, the more crispy broccoli taste.

Fifth, after the water is boiled to a rolling boil, keep the heat high and quickly blanch the broccoli. As for the broccoli blanching a few minutes is better, but in practice it is more accurate to observe the color, not the time. Once you see that the broccoli is slightly darker in color, quickly fish out the broccoli and quickly plunge it into the prepared cold water.

Sixth, after the broccoli is quickly cooled in cold water, fish out and drain the water can be used to stir-fry or mix. Because at this time the broccoli later completely cut off the raw, in the subsequent frying to minimize the heat time, so that the broccoli has a crispy texture, soft and hard moderately.